Moroccan Beef Short Ribs on CBC's Weekend Morning Show!

 This morning I'll be presenting these amazing looking and smelling local beef short ribs on CBC's Weekend Morning Show with host Terry MacLeod.  You can get these great ribs at Wildfire Farms at St. Norbert's and Downtown Winnipeg Farmer's Markets.

(Photos above marinating, below, simmering)

Grass-fed Moroccan Beef Short Ribs (Ribs from Wildfire Farms and available at the St. Norbert and Downtown Winnipeg Farmer's Markets!)  http://www.wildfirefarms.ca/

(For 6-8 ribs)

2 pkgs Grass Fed Beef Short Ribs

Marinade:

1 cup olive oil

1 cup red wine

2 tbs ground ginger

1 tbs ground Turmeric

2 tbs Ras el Hanout (available at the Downtown Winnipeg Farmer's Market or Pollock's Hardware Coop)

1 tsp Kosher or sea salt

zest of one lemon

Place meat in marinade and coat.  Let chill for at least 2 hours or overnight.  Remove ribs and reserve liquid.

For braising the ribs:

2 tbs olive oil

1/2 cup chicken broth and 1/2 cup beef broth, aka bone broth (also available from Wildfire Farms)

1/2 lemon, sliced

2 tbs lemon juice*

1-2 tbs honey

Heat 2 tbs olive oil in a medium sauté pan and brown the meat.  Remove and place all remaining liquids to a large tagine or braising pot.  Bring up to simmering heat and let cook for a couple of hours, until meat is loose from the bone.

* Preserved lemons can be substituted for fresh!

Serve with couscous or quinoa.

Enjoy!

Pride Week Chili on CBC's Weekend Morning Show!

This morning I presented this chili on CBC's Weekend Morning Show with host Terry MacLeod.

Happy Pride Celebrations!

Photo by Karen
The chili will not be these bright colours at the end of cooking.

Pride Chili
 
1 kg ground beef (I used Halal beef, available at Millad’s Supermarket on Notre Dame and Halal Meats and Specialty Foods on Maryland)
2 red onions, thinly sliced
3 cups black eyed beans (cooked from dry, soak overnight)
1 chipotle pepper (can be purchased tinned) or 1 tsp dried
1 Queer beer (in Manitoba, Half Pint’s)
1/2 cup dark chocolate callates (chips)
3 cups chopped tomatoes (tinned, unsalted)
2 red or yellow pepper (large chopped)
1 cup corn (frozen or fresh)
1tsp cumin
1/4 cup chopped cilantro
1 tsp chili powder
1/4 tsp ground cinnamon
1 tbs olive oil
1/4 tsp smoked paprika
1/4 tsp dried chipotle peppers
1 head roasted garlic
2 tbs molasses
salt and pepper to taste. (I used Pink Himalayan, for pride colours)

Using a slow cooker is a nice way to make flavours intense and round them out. In a sauté pan, sauté one medium chopped onion. When caramelized, add to slow cooker. Brown the ground beef. Add to slow cooker. Put slow cooker on high setting. Add beans. If tinned, rinse thoroughly to remove tinny taste. Add tomatoes, pepper, cumin, cilantro, paprika, chipotle peppers, roasted garlic, molasses, and chocolate. Stir in well. Add beer. Cook through the day or overnight.  Blue Corn Tortillas or garnish with borage flowers.

Red - peppers, tomatoes, chilies
Orange - peppers
Yellow - peppers, corn
Green - Herbs
Blue - Garnish of borage flowers and corn tortillas
Violet - Purple onions

Additional colours represented are pink salt, brown meat and molasses, spices, black and white beans.

To make vegan chili, leave out the ground beef and add 1 cup bulgur in slow cooker.  It gives the look and texture of beef chili.

Enjoy!